Assessment of Poverty Based on Nutritional and Caloric Contents of Food in Greater Wad Medani Locality, Gezira State, Sudan (2009-2010)

Highlighting the importance of accessibility of poor people to nutritious food, this study aimed at estimating the incidence, depth and severity of poverty in greater Wad Medani locality in Gezira state, Sudan. Data on food and non food consumption was collected by means of questionnaire from a sample of 169 households. The study was based on two income poverty lines. One is based on food consumption items that provide the recommended calories, ignoring the nutritional aspects. However, the other one is based on food consumption that considers both income and nutrition. The estimated poverty lines were used for estimation of incidence, depth and poverty in Greater Wad Medani locality, Gezira state, Sudan. The analysis was done using income and expenditure as welfare indicators. Results obtained indicated that the poverty line income estimated on the basis of caloric contents only was equal to 62.2% of the poverty line income estimated on the basis of caloric contents and nutritious food. Results obtained indicated that incidence, depth and severity of poverty were higher when we used poverty line incomes (Line one) compared with results obtained using poverty line incomes(Line two) In addition, results obtained proved that, incidence, depth and severity of poverty were higher when we used income as welfare indicator compared to results obtained when we used expenditure as welfare indicator, a results which may be attributed to the fact that people usually underestimate their incomes. Based on the above results, emphasizing the importance of nutrition and access of poor people to nutrition and recommended calories, we recommend that consumption and hence estimation of poverty line incomes to be based on food consumption items that contains essential nutrients and at the same time provide the recommended calories. In addition, polices to empower poor and vulnerable households, aiming at improving their access to nutritious food, through the provision of microfinance are highly recommended.